The experience of eating intensely sour candy often causes a painful, burning feeling on the tongue and inner cheeks. This uncomfortable sensation raises the question of whether the candy is actually damaging the mouth tissue. The feeling is not a thermal burn from heat, but a form of chemical irritation caused by the ingredients. Understanding the science behind this reaction explains why these treats feel like they are “burning” your tongue.
The Acidic Ingredients Causing the Sensation
The signature pucker-inducing flavor of sour candy is achieved through high concentrations of food-grade acids. These compounds lower the product’s pH level dramatically, which is the measure of its acidity. Common examples include citric acid, found in citrus fruits, and malic acid, abundant in apples. Sour candies often have a pH between 2.3 and 3.1, though some ultra-sour varieties measure as low as 1.6. This low pH is comparable to substances like vinegar, making the candy quite corrosive when it dissolves and releases concentrated acids into the mouth.
The Biological Mechanism of Chemical Irritation
The intense “burn” results from concentrated acid interacting with the delicate lining of the mouth, known as the oral mucosa. The acids actively erode the superficial layers of cells on the tongue and inner cheeks, which can create a temporary whitish patch or a rough feeling. The acids also directly activate specialized nerve endings called nociceptors, which detect pain and chemical irritation. This process is part of chemesthesis, the system that senses chemical stimuli like capsaicin. The resulting discomfort is the brain interpreting the acid-induced cell damage as a painful, burning sensation, but the oral mucosa regenerates quickly and irritation typically heals within a few days.
Strategies for Relief and Prevention
Immediate Relief
Immediate relief from the stinging sensation involves quickly neutralizing the acid in the mouth. Rinsing thoroughly with water helps dilute the acidic residue and wash it away from the irritated tissue. Swishing milk or eating plain yogurt can be effective, as dairy proteins help neutralize the acid and coat the sensitive lining. For intense irritation, a baking soda and water rinse can counteract the acid more directly. Sucking on a small piece of ice or a cold compress also provides immediate, localized pain relief by numbing the area.
Prevention
Prevention centers on moderation and minimizing the time the acid is in contact with the oral tissues. Consumers should limit the number of sour candies eaten in a single sitting and avoid holding them against the same spot in the mouth. Following consumption with a glass of water is helpful to wash away residual acid and sugar, which also protects tooth enamel. Until the mouth tissue has fully recovered, it is wise to avoid other irritants like spicy, salty, or highly acidic foods.